Goat Cheese And Tomato Pizza Recipes

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ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL



Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 19

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
8 ounces buffalo mozzarella, thinly sliced
Tomato-Red Pepper Sauce, recipe follows
12 ounces goat cheese, thinly sliced
2 tablespoons chopped fresh basil leaves
Red Chili Oil, recipe follows
2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, chopped
2 roasted red peppers, peeled, seeded and chopped
2 cups canned plum tomatoes, with juice, pureed
Salt and pepper
1/2 cup extra-virgin olive oil
1 teaspoon red chili flakes
1/2 teaspoon salt

Steps:

  • Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
  • Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
  • Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
  • Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
  • In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA



Potato, Goat Cheese, Caramelized Onion and Cherry Tomato Pizza image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 2 servings

Number Of Ingredients 10

One .25-ounce packet active dry yeast
2 teaspoons sugar
1 cup all-purpose flour, plus more for flouring the work surface
1 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for coating the bowl
1 large onion, caramelized
1 1/2 cups marble red potatoes, cooked and halved
1/2 cup cherry tomatoes, sliced in half
5 ounces goat cheese, crumbled

Steps:

  • For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
  • In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
  • Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
  • Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
  • Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
  • For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
  • Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.

LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE



Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese image

This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven. Assemble the pizza just before baking.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves two

Number Of Ingredients 9

1 9-by-12-inch piece of lavash
1/2 cup, tightly packed, grated or shredded fresh mozzarella (2 ounces)
2 plum tomatoes, sliced
1/4 red onion, sliced (optional)
1/2 cup crumbled goat cheese (2 ounces)
1 to 2 teaspoons fresh thyme
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Heat the oven to 375 degrees, preferably with a pizza stone in it.
  • Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil.
  • Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 387 milligrams, Sugar 2 grams

WHITE BEAN, TOMATO AND GOAT-CHEESE PIZZA



White Bean, Tomato and Goat-Cheese Pizza image

Categories     Bread     Bean     Garlic     Tomato     Bake     Super Bowl     Quick & Easy     Goat Cheese     Rosemary     Arugula     Summer     Gourmet

Yield Makes 2 to 4 servings

Number Of Ingredients 12

Cornmeal for sprinkling
1 cup cannellini or other white beans (from a l-lb can), rinsed
1 garlic clove, smashed
1 tablespoon fat-free chicken broth or water
1 1/2 teaspoons extra-virgin olive oil
1 lb fresh or thawed frozen pizza dough
All-purpose flour for dusting
3 plum tomatoes, coarsely chopped
1/4 small red onion, thinly sliced
1 teaspoon chopped fresh rosemary
4 oz low-fat soft goat cheese, crumbled
2 cups small-leaf greens such as baby arugula or mâche

Steps:

  • Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
  • Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until coarsely chopped and season with salt and pepper.
  • Dust pizza dough and your hands with flour. Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round. Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
  • Place on baking sheet.
  • Spread bean purée over dough, leaving a 1-inch border around edge. Top purée with tomatoes and onion, then sprinkle with rosemary and dot with cheese. Season with salt and pepper.
  • Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
  • Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
  • Cut pizza into 8 slices.

GOAT CHEESE, TOMATO, AND BASIL PIZZA



Goat Cheese, Tomato, and Basil Pizza image

Make and share this Goat Cheese, Tomato, and Basil Pizza recipe from Food.com.

Provided by Sharon123

Categories     Cheese

Time 28m

Yield 12 wedges

Number Of Ingredients 11

1 (12 inch) prepared pizza crust (Boboli is good)
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon fresh ground pepper
2 medium tomatoes, thinly sliced
1/2 medium sweet onion, thinly sliced and separated into rings
3 tablespoons ripe olives, pitted, sliced
4 ounces goat cheese, crumbled
1 tablespoon snipped fresh oregano, crushed or 1 teaspoon dried oregano
1 tablespoon fresh basil, torn or 1 teaspoon dried basil
2 tablespoons toasted pine nuts

Steps:

  • Place pizza crust on a lightly greased baking sheet.
  • In small mixing bowl combine olive oil, garlic, and pepper.
  • Brush generously over the crust.
  • Bake in a 400*F. oven for 5 minutes.
  • Arrange tomato slices (not overlapping them) in a circular pattern on top of the pizza crust
  • Top with the sliced onion and olives.
  • Crumble the goat cheese over the tomato slices
  • Sprinkle with oregano and basil.
  • Bake in the 400*F. oven 8 minutes longer, or until warm and cheese softens.
  • Remove pizza from the oven.
  • Sprinkle with toasted pine nuts.
  • Cut into wedges and serve. Enjoy!

Nutrition Facts : Calories 62.5, Fat 5.2, SaturatedFat 2.2, Cholesterol 7.5, Sodium 65.5, Carbohydrate 1.9, Fiber 0.5, Sugar 1, Protein 2.5

GOAT CHEESE AND TOMATO PIZZA



Goat Cheese and Tomato Pizza image

This homemade pizza substitutes goat cheese for mozzarella. You can use the sauce recipe, or use store-bought sauce to make it easier. You can always add any other ingredients - artichoke hearts make a great addition!

Provided by JenFen

Categories     Pizza

Time 55m

Yield 8

Number Of Ingredients 11

1 (6 ounce) can tomato paste
¾ cup water
¼ cup olive oil
1 tablespoon Italian seasoning
½ teaspoon garlic salt
⅛ teaspoon cayenne pepper
½ teaspoon ground black pepper
2 roma (plum) tomatoes, diced
2 (6.5 ounce) packages dry pizza crust mix
6 roma (plum) tomatoes, thinly sliced
4 ounces goat cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In small saucepan, mix tomato paste with water and oil, and stir in chopped tomato. Season with Italian seasoning, garlic salt, cayenne pepper, and ground pepper. Simmer over low heat for 20 minutes.
  • Meanwhile, mix pizza dough according to directions on box. Spread onto a greased cookie sheet or pizza pan. When sauce is done, spread over crust. Arrange sliced tomatoes over sauce, and top with small chunks of goat cheese.
  • Bake for 15 minutes, or until crust is golden brown.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 39.3 g, Cholesterol 11.2 mg, Fat 12.3 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 3.9 g, Sodium 607.5 mg, Sugar 6.6 g

PIZZA WITH LEEKS, TOMATO AND GOAT CHEESE



Pizza with Leeks, Tomato and Goat Cheese image

Provided by Janet Fletcher

Categories     Tomato     Vegetable     Bake     Super Bowl     Vegetarian     Goat Cheese     Leek     Spring     Healthy     Bon Appétit     California

Yield Makes 1 Pizza

Number Of Ingredients 14

Dough
3/4 cup warm water (105°F. to 115°F.)
1 1/2 teaspoons dry yeast
1 tablespoon olive oil
1 teaspoon salt
1 1/2 cups (or more) all purpose flour
Topping
1 1/2 tablespoons butter
2 medium leeks (white and pale green parts only), thinly sliced
1 tablespoon minced fresh parsley
Yellow cornmeal
3/4 cup chopped seeded peeled tomato
3 ounces soft fresh goat cheese (such as Montrachet), crumbled
2 tablespoons olive oil

Steps:

  • For Dough:
  • Place warm water in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in oil and salt. Stir in 1 1/2 cups flour. Turn out dough onto floured surface; knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap. Let dough rise in warm area until doubled, about 1 hour.
  • Punch down dough. Turn out onto floured surface; form into ball. Cover with towel; let rest 30 minutes.
  • Meanwhile for Topping:
  • Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool.
  • Preheat oven to 500°F. Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 11-inch round. Transfer to prepared pan. Spread leek topping evenly over dough; sprinkle tomato over. Top with goat cheese. Drizzle 1 tablespoon oil over. Bake pizza until crust is golden and crisp, about 12 minutes. Remove from oven; brush crust rim with 1 tablespoon oil. Cut into wedges.

LEEK, TOMATO, GOAT CHEESE PIZZA



Leek, Tomato, Goat Cheese Pizza image

Make and share this Leek, Tomato, Goat Cheese Pizza recipe from Food.com.

Provided by Kevin Kirkland

Categories     Cheese

Yield 1 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons butter
2 medium leeks, thinly sliced
1 tablespoon fresh parsley, minced
3/4 cup tomatoes, chopped
3 ounces montrachet or 3 ounces feta, crumbled
2 tablespoons olive oil

Steps:

  • Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes.
  • Season with salt and pepper.
  • Stir in parsley.
  • Cool.
  • Spread leek topping evenly over pizza shell; sprinkle tomatoes over.
  • Top with cheese. Drizzle 1 tablespoon oil over.
  • Bake about 10 minutes at 450 F.
  • Remove from oven and brush crust with olive oil.

Nutrition Facts : Calories 525.6, Fat 45.1, SaturatedFat 14.8, Cholesterol 45.8, Sodium 167.7, Carbohydrate 30.7, Fiber 5, Sugar 10.5, Protein 4.2

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From worldrecipes.org


PESTO, GOAT'S CHEESE AND TOMATO PIZZA | ITALIAN RECIPES - GOODTO
2007-09-24 Arrange the goat’s cheese on top and scatter over the tomatoes. Drizzle over some of the olive oil from the tomatoes. Season with salt and freshly-ground black pepper. Cover loosely with cling film and leave in a warm place to rise for 15 mins. Preheat the oven to 220°C/425°F/gas 7 with another pizza tray or flat baking sheet.
From goodto.com


ROASTED TOMATO GOAT CHEESE PESTO PIZZA - JOAN OF ARC BRIE
Directions. Preheat oven to 400° F. Cover a rimmed baking sheet with foil and set aside. In a bowl, stir together tomatoes and olive oil. Add the tomatoes to the foiled baking sheet. Roast in the oven, shaking pan occasionally, for 15-20 minutes or until tomatoes are blistered. Remove pan from oven. Slice the French bread loaf in half lengthwise.
From joanofarcbrie.com


ARTICHOKE, SUN DRIED TOMATOES AND GOAT CHEESE PIZZA - JO COOKS
2014-12-08 Roll out the pizza dough and place on an oiled pizza baking pan, pizza stone or even a baking cookie sheet. Arrange caramelized onions over the rolled out pizza crust. Top with shredded mozzarella cheese, followed by sun dried tomatoes, artichokes, and finally crumbled goat cheese. Season with salt and pepper and bake for about 10 to 12 minutes ...
From jocooks.com


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